Vitamins in foods : analysis, bioavailability, and stability

dc.contributor.author	Ball, George F.M.
dc.date.issued	2005
dc.identifier.isbn	1-57444-804-8
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/6835
dc.description	785 p. : ill.
dc.description.abstract	The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.
dc.language.iso	en
dc.publisher	CRC Press
dc.subject	Food
dc.subject.other	Vitamin content
dc.title	Vitamins in foods : analysis, bioavailability, and stability
dc.type	Book